Why You’ll Love This Recipe
This recipe combines the ease of slow cooking with the irresistible texture of crispy chicken. The smoky tinga sauce brings deep, savory flavor, while the jalapeño avocado crema adds a cool, creamy contrast with a hint of spice. It’s perfect for taco nights, meal prep, or feeding a crowd with minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or chicken breast
onion
garlic
crushed tomatoes
chipotle peppers in adobo
chicken broth
oregano
cumin
smoked paprika
salt
black pepper
corn or flour tortillas
oil
For the jalapeño avocado crema:
avocado
jalapeño
lime juice
cilantro
Greek yogurt or sour cream
garlic
salt
Directions
- Place chicken, sliced onion, and garlic into the crockpot.
- Add crushed tomatoes, chipotle peppers, chicken broth, oregano, cumin, smoked paprika, salt, and pepper.
- Stir gently, cover, and cook on low for 6–7 hours or high for 3–4 hours.
- Once cooked, shred the chicken using two forks and mix it back into the sauce.
- Heat a skillet with a little oil and add portions of the shredded chicken. Cook until slightly crispy on the edges.
- For the crema, blend avocado, jalapeño, lime juice, cilantro, Greek yogurt or sour cream, garlic, and salt until smooth.
- Warm the tortillas in a skillet or microwave.
- Fill each tortilla with crispy chicken tinga.
- Drizzle with jalapeño avocado crema.
- Serve immediately with optional toppings like extra cilantro or lime wedges.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Cooking time: 6–7 hours (low) or 3–4 hours (high)
Total time: 6 hours 15 minutes
Variations
Use beef or pork instead of chicken for a different take. Add toppings like pickled onions, shredded lettuce, or cheese. Make it low-carb by serving in lettuce wraps. You can also skip crisping the chicken for a softer texture or add extra chipotle for more heat.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness or microwave for convenience. Store the crema separately and use within 2 days for best freshness.
FAQs
What is chicken tinga?
It’s a Mexican dish made with shredded chicken cooked in a smoky tomato and chipotle sauce.
Can I make this without a crockpot?
Yes, simmer everything on the stovetop for about 30–40 minutes until tender.
How spicy is this dish?
It has a smoky heat from chipotle peppers, but you can adjust the amount.
Can I freeze the chicken tinga?
Yes, it freezes well for up to 2 months.
What tortillas work best?
Corn tortillas are traditional, but flour tortillas work too.
Can I make the crema dairy-free?
Yes, use a dairy-free yogurt alternative.
How do I get the chicken crispy?
Cook it in a hot skillet with a bit of oil after shredding.
Can I use rotisserie chicken?
Yes, just simmer it in the sauce for flavor before crisping.
What toppings go well with these tacos?
Pickled onions, cheese, lettuce, and extra lime are great options.
Can I make it ahead of time?
Yes, the chicken can be made ahead and reheated when ready to serve.
Conclusion
Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema are a perfect blend of smoky, crispy, and creamy flavors. Easy to prepare and packed with bold taste, they’re a fantastic choice for taco night or any time you want a satisfying, crowd-pleasing meal.
PrintCrockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema
Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema feature tender shredded chicken in a smoky tomato-chipotle sauce, crisped to perfection and topped with a creamy, zesty avocado sauce. This bold and flavorful dish is perfect for taco nights or easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Halal
Ingredients
- chicken thighs or chicken breast
- onion
- garlic
- crushed tomatoes
- chipotle peppers in adobo
- chicken broth
- oregano
- cumin
- smoked paprika
- salt
- black pepper
- corn or flour tortillas
- oil
- avocado
- jalapeño
- lime juice
- cilantro
- Greek yogurt or sour cream
- garlic
- salt
Instructions
- Place chicken, sliced onion, and garlic in the crockpot.
- Add crushed tomatoes, chipotle peppers, chicken broth, oregano, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the chicken and mix it back into the sauce.
- Heat a skillet with oil and cook portions of shredded chicken until crispy on the edges.
- Blend avocado, jalapeño, lime juice, cilantro, Greek yogurt or sour cream, garlic, and salt until smooth.
- Warm tortillas in a skillet or microwave.
- Fill tortillas with crispy chicken tinga.
- Drizzle with jalapeño avocado crema.
- Serve with optional toppings like cilantro or lime wedges.
Notes
- Use beef or pork instead of chicken for variation.
- Add toppings like pickled onions, lettuce, or cheese.
- Serve in lettuce wraps for a low-carb option.
- Adjust spice level by reducing chipotle peppers.
- Store crema separately and use within 2 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 95 mg
